Where do astronauts get their food? What happens to their waste? Adam Williams from the European Space Agency in Darmstadt, Germany, describes the development of an unmanned shuttle to supply the International Space Station.
Ages: 14-16, 16-19; Topics: Physics, Astronomy / space
Tuberculosis isn’t something Europeans normally worry about. But the disease is re-emerging and is resistant to many of our drugs. Claire Ainsworth describes how Matthias Wilmanns and his team are trying to hold the disease back.
Catch them young! Alex Griffin, Tim Harrison and Dudley Shallcross from the University of Bristol, UK, show how important it is to interest young children in science – and how much fun it can be!
Srdjan Verbic tells the story of the Petnica Science Center, which brings enthusiastic students (and teachers) from across Europe to a village in Serbia, where together they discover the joy and fascination of science.
Why are cells like wildebeest? Laura Spinney investigates the migration of cells and the formation of organs, using the tiny and transparent zebrafish.
It can be difficult and time consuming to develop materials for really good science lessons. Many scientific research organisations, however, provide teaching resources, often designed together with teachers. Researchers provide scientific expertise and the teachers bring years of experience in the…
Sigrid Griet Eeckhout from the European Synchrotron Radiation Facility in Grenoble, France, investigates what determines the toxicity of mercury compounds – and how X-ray light is helping to solve the mystery.
Professor Lewis Wolpert discusses his controversial ideas about belief, science education and much more with Vienna Leigh from the European Molecular Biology Laboratory.
Ages: 16-19; Topics: Biology, General science, Profiles
Why do some people find that their urine smells horribly after eating asparagus? Should green beans be cooked with the lid on or off? How hot are chilli peppers? What affects the colour and texture of cooked vegetables? These are a few of the questions that the Kitchen Chemistry book and CD-ROM aim…
